成本控制兼收货文员 Costing & Receiving Clerk

BASIC FUNCTION基本职责
Responsible forrecording, reporting, controlling and accounting for volume and actual cost offood, beverage and operating supplies and equipment purchased/used by thehotel.
有记录、报告及控制的职责,负责计算酒店使用或购买的食品、饮料、经营用品及设备的数量和实际成本。
DUTIESAND RESPONSIBILITIES职责和义务
1. Checkall receiving records for food, beverage, operating supplies and operatingequipment against purchase orders to verify quantity, prices and extensions.
收进的食品、饮料、经营用品、经营设备必须要有采购订单,并要检查其数量、单价和金额是否与订单上一致。
2. Verifythat all items received with or without invoices have been properly recorded inthe receiving clerks’ daily receiving summary.
3. Accountand verifies all kitchen transfers and inter-bar transfers for proper costmonitoring on a daily basis.
每日计算并审核厨房及酒吧内部调拨单,保证成本进行正确的分配。
4. Accountthe food cost of officer’s checks based on previous month’s food costpercentage by outlet and department.
在上个月食品成本率基础上按照营业点和部门计算行政用餐的食品成本。
5. Preparedaily and monthly food and beverage cost report according to establishedprocedures.
根据已建立的程序制作每日和每月成本报表。
6. Calculateand summarizes potential costs of food and beverage for management use.
计算和汇总潜在的食品饮料成本以满足管理的需要。
7. Preparereconciliation of food, beverage and storeroom supplies for the month.
每月编制食品、饮料及总仓物品的调节表。
8. Performother related functions as may be assigned.
完成其他相关的经分配的任务。